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Creamy Parmesan Baked Zucchini

This delightful recipe transforms simple zucchini into a creamy and cheesy side dish that’s baked to golden perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium zucchinis, sliced Sliced into 1/4-inch rounds
  • 1 cup grated Parmesan cheese Plus some reserved for topping
  • 1 cup heavy cream Can substitute with half-and-half or whole milk
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil For coating the zucchini
  • Fresh parsley for garnish To be added before serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis into 1/4-inch rounds.
  3. In a bowl, whisk together the heavy cream, garlic powder, salt, pepper, and red pepper flakes (if using).
  4. In a large bowl, toss zucchini rounds with olive oil until coated.
  5. Pour in the creamy mixture and stir until all zucchini slices are covered.
  6. Gently fold in the grated Parmesan cheese, reserving some for the top.
  7. Transfer the mixture to a greased 9x13-inch baking dish and sprinkle reserved Parmesan cheese on top.
Baking
  1. Place the dish in the preheated oven and bake for 25-30 minutes, until zucchini is tender and top is golden.
  2. Remove from the oven and let cool for a few minutes before garnishing with fresh parsley.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave until warmed through.